Spring - Radish

How to select for best flavor:

Look for radishes that are smooth, bright-looking, firm and well-formed. If the greens are attached, they should be fresh and green. The condition of the greens does not affect the quality of the root, but it can be an indication of how old they are.


Peak of the season:

The growing time for small varieties is less than a month, so radishes are available all year round. The largest selection and best price will be available from April to mid July.


Nutritional value:

Radishes are usually eaten for pleasure rather than nutrition. They do have vitamin B complex and C, as well as a small amount of minerals. Four radishes contain about 5 calories, no fat and nearly no sodium. The greens have much higher quantities of vitamin C than the roots and also contain high amounts of vitamin A.


General information:

Radishes should be refrigerated if you don’t plan to eat them right away. The tops should be removed first because they decay very quickly. Small radishes will keep in the refrigerator for a few days.

The large white Daikon radish from Japan is a very good-quality radish that is a staple of the Japanese diet. Choose them for the same characteristics you would use to choose small radishes. They will last longer in the refrigerator than small radishes, which is good because they can be very large.